Creamy Egg Salad Sandwich with Fresh Dill

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Creamy Egg Salad Sandwich with Fresh Dill

Ingredients

For the Egg Salad:

  • 6 large eggs, hard-boiled and peeled

  • 1/4 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 2 tbsp fresh dill, finely chopped (plus extra for garnish)

  • 1 stalk celery, finely diced (for crunch)

  • 1/2 tsp paprika

  • Salt and black pepper to taste

For the Sandwich:

  • 4 slices whole-grain or sourdough bread, lightly toasted

  • Optional: A handful of fresh arugula or lettuce for the base

Instructions

1. Prepare the Eggs

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.

  2. Transfer the eggs to an ice bath for 5 minutes before peeling.

  3. Once peeled, chop the eggs into bite-sized cubes.

2. Mix the Salad

  1. In a medium bowl, whisk together the mayonnaise, Dijon mustard, paprika, salt, and pepper.

  2. Gently fold in the chopped eggs, diced celery, and fresh dill until the eggs are well-coated but still hold their shape.

3. Assemble the Sandwich

  1. Lay out your toasted bread slices.

  2. If using, place a small layer of arugula on the bottom slice.

  3. Generously scoop the egg salad onto the bread, spreading it evenly to the edges.

  4. Top with extra fresh dill and a pinch of paprika as shown in the image.

  5. Place the second slice of bread on top and slice diagonally.

Quick Tips for Your Social Media Page:

  • The Perfect Boil: Mention that an ice bath is the secret to easy-peeling eggs and preventing that “green ring” around the yolk.

  • Texture Matters: Remind your audience that hand-chopping the eggs rather than mashing them provides the beautiful, chunky texture seen in the photo.

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